Ingredients for approx. 12 pieces: 125 g black currants, 250 g red currants, 150 g margarine, 1 packet vanilla sugar, 125 g sugar, 3 eggs (gr. M), 250 g flour, 75 g cornflour, 1/2 packet baking powder, 5 tbsp milk, fat for the mould; 1 tsp icing sugar, a few leaves of lemon balm.
Preparation: Wash the currants, drain and, except for about 2 panicles for decorating, remove from the stalks. Cream soft butter, vanilla sugar and sugar until light and creamy. Beat in the eggs a little at a time. Mix and sift flour, cornstarch and baking powder. Stir in alternately with the milk. Carefully fold the currants into the dough. Fill the dough into a greased springform pan (approx. 26 cm Ø) and smooth it down. Bake in the preheated oven (200 °) for about 1 hour, possibly cover with aluminium foil for the last 20 minutes. Let the cake cool down completely. Dust with icing sugar and decorate with remaining currants and with lemon balm.
Blackcurrant Cake
.200g puff pastry (frozen), 150g blackcurrants, 130g sugar, 300ml whipped cream, 100g icing sugar, 1/8l hot water, slivered almonds
Thaw the puff pastry, roll out into two pieces, each 20 x 5cm, and cut into 4 equal pieces. Prick lightly with a fork, then bake in a preheated oven at 200° for about 10 minutes, leave to cool. In the meantime, mix the currants with 100 g sugar and leave to stand. Whip the cream until stiff, add the rest of the sugar and mix in the currants (keep 6 to 8 tsp. for decorating). Cut the cold pastry pieces in half lengthwise, spread the filling on the bottoms, place the tops on top. Mix icing sugar with water. Cover each piece with icing and decorate with currants and almond slivers.
Put on
.150g blackcurrants, 150g fine brown rock candy, 1 clove, 1/3 cinnamon stick, 1/3 vanilla bean, 1 bottle good grain
Wash the berries, drain and stem them. Bottle with rock candy, vanilla and cinnamon and pour the grain over the top. Let the infusion rest for 4 weeks in a sunny place on the windowsill. Then filter and pour into nice bottles.
Sauce Cumberland
3 tbsp warmed johnnisberry jelly, juice of 3 oranges, 2 tbsp grated horseradish, 1 tsp Dijon mustard, 8 cl sherry, 3 tbsp veal stock, freshly ground black pepper, no salt!
Stir everything together well and serve not too cold.
Currant has character and is versatile
.Student of remedial and special education, taxi driver, electric guitarist in a rock band, that was Detlef Kanetzki's career until he got into food retailing in 1995, and it looks like he found his thing with it.
Social responsibility is definitely associated with the business that has been around for decades, which is why we can't talk for long, because Kanetzki has to deliver. To an old man in the house, to long-standing customers in the neighborhood, because the network woven around the former corner shop has remained alive. And it is constantly expanding, with new meshes, so to speak, because the owner also knows how to gear his offer to the interests of younger customers. For example, with excellent, beautifully fruity olive oil imported from Italy itself, which is also filled into small bottles. He also makes his own red pesto (from dried tomatoes and cashew nuts), or green sauce pesto, which is very popular during asparagus season. The cosy shop stocks game and home-made sausages from the Hunsrück, wine, juices, and the fact that the saleswomen of a nearby supermarket buy the fruit and vegetables for home from him fills Kanetzki with a certain satisfaction. Like the popular Rosella potatoes, it comes directly from the farmer.
Detlef Kanetzki and his girlfriend have a knack for jams. However, no secret is made about their outstanding fruity taste, it lies in the fact that they used only 500 g (gelling) sugar to 1 kg of fruit. This is how they make strawberry jam, raspberry jam, red and black currant jam. Experiments are currently being made with jelly from currants and orange juice.
It is, after all, the season of currants, whose Latin name Ribes echoes in the Austrian "Ribisln". Red and black ones are available at Kanetzki's; the white ones, which are considered to be exceptionally fine, he has been looking for in vain so far. They were once bred from red ones, and in the western French town of Bar-le-Duc they are particularly good at it. This is why the finest of all redcurrant jams is named after the town. It is made from white fruits and the seeds are removed from the berries with the help of quills. It was once considered indispensable in fine cuisines. It is sometimes said that black currants have something unpleasantly penetrating, bitter, which I cannot find; I appreciate, on the contrary, their strong fruity aroma. Not only in the form of the liqueur, Cassis, which comes along in combination with Burgundian white wine as Kir, but also as a supporting component of the sauce Cumberland, which always cuts a good figure with game, with meat and especially liver pies. You can easily stir it together yourself from a quantum of jelly, orange juice, horseradish, mustard, sherry, veal jus and pepper.
Herb & Beets
Detlef Kanetzki
Ziegelhüttenweg 23 (corner Wormser Str.)
60598 Frankfurt-Sachsenhausen
Phone: 069 - 6313264
Email: detlef.kanetzki@freenet.de
Opening hours: Mon-Thu: 8.15-13 & 15-19.30, Fri: 8.15-19.30, Sat: 8.15-14.30
from Waldemar Thomas